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I have been wanting to try making a pizza with a cauliflower crust ever since I came across the idea on Recipe Girl; I mean what's not to like about a cauliflower crust for a pizza? I actually got a chance to try a cauliflower crust a couple of months ago but I ran into a problem, the crust stuck so badly to the parchment paper that I could't get it off. What bits that I could get off tasted great though so I was determined to get it right! After hours of going through comments on various cauliflower pizza crust recipes the secret seems to be that you need to squeeze out as much of the liquid as possible from the cooked cauliflower before baking it. As sometimes happens this project fell through the cracks and I forgot about it until the holidays when I picked up a silicon baking mat and it practically had the cauliflower crusts name written on it. I tried the recipe again, this time squeezing out the excess liquid and using the silicon baking mat, and the crust came out beautifully and just as tasty as expected! This crust is seriously good! I could easily eat the crust all by itself as a snack or maybe with a dipping sauce not to mention all of the tasty pizza topping options!

The cauliflower pizza crust holds together really well and you can easily eat the pizza with your hands!

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The same thing happened to me when I tried to make cauliflower crust, so thanks so much for sharing your tips! This looks and sounds INCREDIBLE. BBQ chicken pizza is a favorite, and with this healthy twist, it's a must-make. Pinning to try!

I have gone gluten free and the one major thing I missed was my pizza ! I had heard that this pizza crust was really good and now your pictures have convinced me...I have to make this ! Thanks Kev ...looks sooooo good !

Hi Kevin, Love your website and this looks like an amazing pizza. I made a veggie pizza just the other day with the cauliflower crust from eatingbirdfood.com. She eliminated the need for squeezing out the liquid by sauteing the cauliflower! It turned out amazing!

I use a potato ricer to squeeze the moisture from the cauliflower when I'm making crusts or faux-tatoes (which I love much more than insulin raising mashed potatoes)! A tip: I did learn not to get the cauli too dry using this method or my recipe needs extra liquid. And, no, the cauli doesn't squeeze through the ricer's holes. ;)

Hi Kevin,What a great recipe!!! I'm diabetic & cauliflower has almost no effect on my blood sugar.I love pizza & now pizza will be more healthy for me!!Cauliflower makes a great substitute for mashed potatoes,sauteed they make great hash browns too. You have great site & news letter.You have a lot of talent keep up the great work !!!

I had an idea for editing the recipe, so it is lower in fat and higher in protein. Sub the mozzerella for TVP (textured vegetable protein) and see if that along with the egg with bind the cauliflower for the crust. This might make it stretch further with being more filling too!

Hi Kevin! Wow, this looks great. I've heard of this before, but I've yet to try it. Your pictures make me want to make a batch tonight! Thank you for sharing another dose of inspiration. I hope you are having a great week and are staying warm.

Hi Kevin!I always love your recipes. I have made this pizza several times & I too have issues with it sticking, it's maddening! I've found you can get away with the parchment paper as long as its good quality paper (I was formerly confused & thought wax paper was the same thing), you must give it a good spray of olive oil too, this combo seems to do the trick.

Also my BFF just tried making it without cheese & added a little almond meal, she said its even better then the cheese version, I'm trying that next!

Hi Kevin! I had the same problems you mentioned when I last tried cauliflower crust. It tasted good but stuck like crazy. Unlike you, I gave up and now my staple low carb crust is cheese based (http://www.anykitchenwilldo.com/white-pizza-on-a-wheatless-crust/). Works great every time, and also works as 'breadsticks'. You give me hope, and maybe I will try your cauli recipe.

Absolutely love following along! Wanted to let you know I've nominated you for the Versatile Blogger Award on my Blog, LeMoine Family Kitchen. Will be posting it tomorrow, please visit and say hi. Angelahttp://lemoinefamilykitchen.blogspot.com

I have been very suspicious of cauliflower crusts since I've seen them bouncing around on Pinterest (I've tried a few off-the-wall ideas from Pinterest with about a 92% fail rate). You have convinced me to give them a shot. :)

I made this yesterday and it was great. I followed the crust portion of the recipe but i flipped it for 5 minutes at the end. and of course made the toppings my own. I tried to make the prep as easy as possible. Preshredded cheese, ctumbled turkey burgers. It is labour intensive but I would totally make this on a Sunday prep day for s Tuesday night quick dinner.

Catherine Elizabeth: I used the mozzarella that comes in a brick which does have less water than fresh mozzarella. I would say that fresh mozzarella would be ok for the topping but another cheese would be better in the crust.

i have tried cauliflower crust twice now and I just cannot get it dry enough to call a "crust." I tried yours tonight, but sauteed the cauliflower rather than boil hoping it would be dry enough. I struggle with the squeezing of the water when it's boiling hot! How do you do it without 1) waiting a long time for it to cool, or 2) burning your hands! I cooked the crust for at least 30 minutes and it still required a fork and knife to eat it. It was very tasty though.

Anonymous: This crust can be tricky! To squeeze the water out while it is hot, place the cauliflower in a towel and twist the top until it is tight and then use a bowl, pushing down on it to get the liquid out. Using the bowl will also give you more pressure and allow you to push more liquid out. Once you get more of the moisture out it should bake up nice and crisp and be easy to pick up with your hands. Another thing that I wanted to try was roasting the cauliflower to cook it as roasting it removes some of its moisture.

Try a double broiler to steam the cauliflower. Line the steamer pot with paper towel. put the cauliflower on top of the paper towel and cook. Remove from the heat and remove the bottom pot with the hot water in it. Then press down with a tea towel to squeeze out the excess juice. This works great because the top part of a double broiler has holes! Fantastic recipe!

I did this recipe but was a bit soft. I made it again. Squeezed out the water from the cooked cauliflower and the added about 1/4 cup flax seed meal. Made a Sicilian style pie and baked it for 20 minutes. Came out a bit crispier! using it for sandwiches and for crackers. Atkins rules!

I did this recipe but was a bit soft. I made it again. Squeezed out the water from the cooked cauliflower and the added about 1/4 cup flax seed meal. Made a Sicilian style pie and baked it for 20 minutes. Came out a bit crispier! using it for sandwiches and for crackers. Atkins rules!

I made this last night exactly as instructed and it was DELICIOUS! It didn't hold up as well as I'd hoped, and we wouldn't have been able to hold each piece without it falling apart. However, being gluten free/paleo, I don't mind eating "pizza" with a fork. It's an instant hit in our house. Thank you!

I haven't made this for pizza but I'm working on retooling it for crackers!! Still comes out a bit soft (next time i'm going for a much lower temperature— 350º, and for a longer time) but it's DELISH no matter how it's prepared!!

Just made this.... wow! So delicious :) I did however add bacon and basil as toppings. I even made my own BBQ sauce with this recipe (http://www.primallyinspired.com/the-best-homemade-healthy-bbq-sauce/). Definitely labor-heavy, but well worth all of the effort. Thanks for sharing your recipe, I enjoy all of them :)~Natalie

HI, LOVE LOVE LOVE your site. I have a question...do you think there is any way to do this crust without egg? I have thought perhaps egg free mayo could hold it together? What are your thoughts...husband is highly allergic to egg but I so want to make this crust. !!!!

I am making cauliflower crust for the 3rd time tonight. I do add some ground almonds which add a nice crunchy texture. I agree that squeezing the riced cauliflower really helps reduce sticking. I've divided the "dough" into 6 patties to make mini-pizzas that I can take to work.

Hi, quick question. Instead of buying a head or two of cauliflower, I opted for a frozen bag of cauliflower (none of the heads looked good enough to buy). How should I tweak the recipe for the frozen bag of cauliflower? Should I microwave it as long as fresh cauliflower? Thanks!

Hi! Love all your recipes. I made the cauliflower crust for family who is doing low carb. I microwaved the cauliflower and then put it in iron skillet to get rid of moisture and to give it more flavor. It was a huge hit especially for the doubter in the group!! It is a lot of cheese if you don't stick with one or two pieces but a real treat!! Thanks!

Oh thank you so much - we loved this pizza. I recently found out I was allergic to all grain rice and corn. So this recipe really was spectacular as Pizza is my favorite = I used a pizza stone with no parchment and it turned out awesome. we used tomato paste with Italian seasoning for the paste, cut up ham, pinaeapple feta and additional cheese. Besides this is a great way to get the kids to eat cauliflower!

The process of squeezing the water out, seemed a little labor intensive to me. So instead of using my food processer to rice the cauliflower, I used my juicer. I got 2 cups of cauliflower juice out of 1 head of cauliflower, and all the pulp was perfectly riced and ready for the microwave. :)

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.